"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Salsa Recipe

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This recipe for Salsa, by , is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Smith
Added: Sunday, April 5, 2009


20 tomatoes,
3-4 onions,
6 Jalapeņo Peppers,
4-5 garlic cloves,
1 tsp cumin,
1 (12oz) can tomato paste,
2 tbsp canning salt,
2 tbsp sugar,
5 tsp oregano,
2 capfuls vinegar.

Blanch and peel tomatoes. Squeeze out juice. Cut into cubes and put in kettle to cook. Chop and add onion, peppers, and garlic. Mix in all other ingredients. Simmer 1 1/2 hours.

Wash canning jars in warm soapy water. Rinse well. Fill with water and set in water bath until boiling. Place caps and lids in boiling water to sanitize. Take out one jar at a time and fill with salsa. Wipe rim clean. Cap and Seal jars.

Bring sealed jars to boil in water for 20 minutes. Remove from water bath. When tops pop in, they are sealed. When cooled, unscrew caps, but leave lids on. Store in cool place.




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